Hot Cajun Corn Dip
I’ve been a fan of cold corn dip for years. Back when I worked in the ER, my coworkers and I would bring it in to snack on during a shift—occasionally even serving it out of a brand-new, never-used bedpan. If you’ve ever worked in an ER, that probably doesn’t sound nearly as strange as it should.
But this Hot Cajun Corn Dip may have me reconsidering which version I like better.
It has everything you want in a game-day dip: sweet corn, bacon, jalapeño, plenty of cheese, and just enough Cajun seasoning to give it a little kick. It comes together quickly, bakes until hot and creamy, and is made for digging into with corn chip scoops.
So now I’m curious: hot corn dip or cold corn dip? I’m still not sure I can pick a favorite.
Ingredients | |
2 can corn 8oz cream cheese 1 cup cheddar cheese 1 cup pepper jack 1/2 cup sour cream | 4-6 slices of bacon 1 jalapeno 2 green onions 1-2 tsp Cajun seasoning 1/2 tsp garlic powder |
Instructions
- Mix everything together in a cast iron skillet or your favorite casserole dish.
- Top with extra cheese.
- Bake at 375 for 20-25 minutes until hot and bubbly.
- Serve with corn or tortilla chips (preferably scoops) & enjoy.
QUICK - SIMPLE - DELICIOUS
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